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Creamy, hearty, and brimming with flavor, Loaded Baked Potato Soup takes everything you love about a loaded baked potato—cheddar cheese, crispy bacon, sour cream, chives—and turns it into a rich, cozy bowl of comfort. Perfect for chilly nights, game-day meals, or even a casual dinner party, this soup is a one-pot wonder that’s both easy to make and guaranteed to satisfy. Serve it with crusty bread, a side salad, or even inside a bread bowl for a deliciously indulgent twist.
⏱ Prep & Cook Time
- Preparation: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
🔧 Equipment Needed
- Large soup pot or Dutch oven
- Potato masher (or immersion blender, optional)
- Ladle
- Cutting board and knife
- Measuring cups and spoons
🛒 Ingredients
For the Soup
- 6 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups milk (whole or 2%)
- 2 cups chicken broth (low sodium preferred)
- 3 large russet potatoes, baked and peeled
- 1 cup shredded cheddar cheese (plus extra for topping)
- ½ cup sour cream
- Salt and black pepper, to taste
- ½ tsp smoked paprika (optional)
Optional Toppings
- Chopped green onions or chives
- Crumbled bacon
- Extra shredded cheese
- Sour cream
- Hot sauce (for a kick)
📝 Ingredient Notes
- Potatoes: Baking the potatoes ahead of time gives deeper flavor. Microwave in a pinch, but oven-baked is best.
- Flour & Milk: This combo makes a roux and gives the soup its thick, creamy texture.
- Cheese: Use sharp cheddar for a punchier flavor, and shred it fresh to avoid clumping.
- Sour Cream: Adds tang and richness—can be swapped with plain Greek yogurt.
👩🍳 Instructions
- Cook the Bacon:
In a large soup pot over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels. Leave about 2 tablespoons of bacon fat in the pot. - Sauté Onion & Garlic:
Add diced onion to the bacon fat and cook until translucent (about 4–5 minutes). Stir in garlic and cook for another 30 seconds. - Make the Roux:
Sprinkle flour over the onions and stir to coat. Cook for 1–2 minutes to remove raw flour taste. - Add Liquids:
Slowly whisk in milk and chicken broth, stirring constantly to avoid lumps. Bring to a simmer and let thicken slightly (5–7 minutes). - Add Potatoes:
Crumble in the baked potatoes. Use a potato masher to break them up, leaving some chunks for texture. Simmer for 10–15 minutes. - Add Cheese & Sour Cream:
Stir in shredded cheese and sour cream until melted and smooth. Season with salt, pepper, and paprika to taste. - Finish & Serve:
Return the bacon to the soup (or reserve for topping). Ladle into bowls and top with more cheese, bacon, green onions, and a dollop of sour cream if desired.
📊 Nutrition Facts (Per Serving – approx. 6 servings)
- Calories: ~420
- Fat: 26g
- Saturated Fat: 13g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Sodium: ~550mg
Values may vary depending on toppings and ingredient brands.
💡 Tips
- Make Ahead: Bake the potatoes the night before and store in the fridge. Speeds up the process.
- Thicker Soup: Simmer longer or mash more potatoes. Add a splash of cream if desired.
- Smoother Texture: Use an immersion blender for a creamier result—blend part or all of the soup.
- Reheating: Soup thickens in the fridge. Reheat gently with a splash of milk or broth to loosen it up.
🔄 Variations
- Vegetarian: Skip bacon and use vegetable broth. Add sautéed mushrooms or roasted cauliflower for flavor.
- Loaded Chicken Potato Soup: Stir in shredded rotisserie chicken for added protein.
- Spicy Kick: Add diced jalapeños or a dash of cayenne or hot sauce.
- Low-Carb Version: Replace some potatoes with cauliflower florets and use cream instead of flour for thickening.
- Dairy-Free: Use plant-based milk, vegan cheese, and coconut cream or dairy-free sour cream alternatives.
